Italian Sausage with Pesto Fettuccine

Italian sausage is a good way to break up the monotony of plain ‘ole spaghetti and meatballs. Instead of red sauce, find a good prepared pesto. Sure you could make your own pesto. But I have found perfectly good ones in the market. Do yourself a favor and switch to fresh pasta. It will change your life.

Italian sausage links are a pain in the butt to cut unless they’re cooked. Start by baking them in a 375 degree oven until they are firm enough to slice, about 20 minutes. Don’t over cook them.

While the sausages are cooking, slice up the veggies. Then saute them in a pan with olive oil and garlic.Toss the veggies around in the pan until they are almost tender. Slice the Italian sausage on a diagonal so they look nice and pretty, then add them in with the veggies.Add basil, salt and pepper. Cook for another 5 minutes. Don’t cook it much longer than that, or else you’ll end up with dried out sausage. While the sausages, onions and peppers are cooking, boil a pot of water and cook your pasta. Fresh pasta does not take long to cook.Toss the pasta in your prepared pesto and you’re done!